— cooked up on
November 14, 2016
Just in time for your Thanksgiving planning – check it out! I actually had something ready in time for the holiday!
I love me some classic mashed potatoes. My favorite is when the skins are left on, and you hand mash them, so they are nice and chunky. Luckily Dave agrees – he was so nice to be game when I suggested we have Thanksgiving sides for dinner so I could make some blog recipes. Partners of bloggers sometimes have strange dinner arrangements.
And of course, plenty of butter and salt and cream go into a truly excellent mashed potato. If you are just as happy eating your mashed potatoes *without* gravy, you know you’re doing it right.
But Dave had a great idea to take this one a step further – why not throw in all the flavors we already love from baked potatoes, for a fun twist on the classic? I was all in. My only regret is not adding more bacon (I added a little more to the recipe).
Sour cream and cheese are stirred straight into the potatoes and sprinkled on top, too, plus bacony crumbles and thinly sliced green onions. This would be great for any day, but I think it’s a fun update to a holiday favorite.
- 15 large carrots, scrubbed clean, trimmed and cut in half lengthwise
- 1 onion, cut into 8 wedges
- 6 garlic cloves, peeled
- 1 quart vegetable broth
- 1 can full fat coconut milk
- 1 tsp. grated fresh ginger
- 1 1/2 tsp. salt
- 2 tbsp. white miso
- 1 Tbsp. corn starch: optional
- Preheat the oven to 450 degrees. Toss the carrots, onion and garlic in vegetable oil and roast until very pierced easily with a fork, about 20 minutes (they should be softer than if you were just going to eat them roasted).
- Add everything from the tray, including any oil/juices left on the pan, into a stock pot or Dutch oven. Add the vegetable broth, and bring to a simmer over medium heat.
- Being extremely careful of the hot soup, turn off the burner and blend using a blender or a stick blender until smooth. Add the coconut milk and use the blender to mix that in also. You may need to work in batches.
- Add the soup back into the stock pot/Dutch oven and add the salt and grated ginger. Taste, and judge thickness.
- If the soup needs to be thicker (I like a good, thick soup), ladle about a cup out to another bowl and whisk in the cornstarch until dissolved. Add the mixture back into the pot and bring to a boil for a full minute. You can repeat, if you'd like to thicken the soup further.